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Blueberry Cream Cheese Puff Pastry Crescents Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 5 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Cream Cheese Puff Pastry recipe combines flaky, buttery puff pastry with a luscious cream cheese filling and a vibrant blueberry compote. The sweet and tangy blueberry filling is gently cooked to perfection while the cream cheese adds a rich, smooth contrast. Perfect for brunch, dessert, or a special treat, these crescent-shaped pastries are brushed with egg wash for a golden finish and dusted with powdered sugar for a delicate sweetness.

Ingredients

Blueberry Filling

  • 18 ounces fresh blueberries
  • ¼ cup sugar
  • ¼ cup brown sugar
  • Zest from 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1 egg yolk
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Pastry & Topping

  • 2 boxes puff pastry sheets (approximately 17.3 ounces each)
  • 1 whole egg
  • 1 tablespoon water
  • ¼ cup powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Blueberry Filling: Rinse the blueberries thoroughly and place them in a medium saucepan. Sprinkle with sugar, brown sugar, lemon zest, lemon juice, and cornstarch. Stir gently to combine.
  3. Cook Blueberries: Heat the mixture over medium heat, stirring frequently. Continue until the blueberries burst and the mixture thickens, which should take several minutes. Remove from heat and let it cool completely.
  4. Make Cream Cheese Filling: In a medium bowl, beat the softened cream cheese for 2–3 minutes until smooth and creamy. Add egg yolk, sugar, vanilla, and lemon juice, then beat until fully incorporated and silky.
  5. Roll Out Pastry: Lightly flour your work surface and roll out one puff pastry sheet. Place it on the prepared baking sheet. For ease of rolling, make diagonal cuts along the puff pastry that will be used to form crescents.
  6. Assemble Pastries: Spread half of the cream cheese mixture evenly over the puff pastry sheet. Top with half of the cooled blueberry filling, being careful not to use all the mixture if not needed.
  7. Add Top Layer: Place the remaining puff pastry sheet over the filling. Using the diagonal cuts as guides, roll the pastry into crescent shapes. Repeat with remaining pastry sheets and fillings.
  8. Prepare Egg Wash: In a small bowl, whisk together the whole egg and water to create an egg wash.
  9. Apply Egg Wash: Brush the tops of the rolled pastries generously with the egg wash to ensure a golden-brown finish during baking.
  10. Bake: Place the pastries in the preheated oven and bake for about 20 minutes or until the puff pastry is puffed up and golden brown.
  11. Cool and Serve: Remove from the oven and let cool slightly. Before serving, dust with powdered sugar to add a subtle sweetness and attractive presentation.

Notes

  • Make sure the blueberry filling cools completely before spreading over the cream cheese to prevent soggy pastry.
  • Use chilled puff pastry sheets for easier handling and better puffing during baking.
  • Feel free to substitute lemon zest with orange zest for a different citrus flavor.
  • These pastries can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Reheat gently in a warm oven to refresh crispness before serving.

Find it online: https://evelynscooking.com/blueberry-cream-cheese-puff-pastry-crescents-recipe/